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Raspberry Lemon Bars

These vibrant Raspberry Lemon Bars combine tart raspberries with a zesty lemon filling on a buttery crust, creating the perfect summer dessert.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 2 hours
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

For the Raspberry Sauce
  • 12 ounces fresh or frozen unthawed raspberries Using fresh raspberries gives a vibrant flavor, but frozen works just as well.
  • 1/4 cup granulated sugar To balance the tang of the raspberries.
  • 2 tablespoons fresh lemon juice Enhancing the overall raspberry flavor.
For the Crust
  • 1 cup unsalted butter, softened to room temperature I recommend brands like Kerry Gold for its creamy texture.
  • 2 cups all-purpose flour All-purpose works wonderfully, but you can experiment with whole wheat for added nutrition.
  • 1/2 cup granulated sugar To give the crust a delicate sweetness.
For the Filling
  • 1 1/2 cups granulated sugar A perfect balance for the tartness of the lemons.
  • 1/4 cup all-purpose flour To help stabilize the filling.
  • 4 large eggs Ensure they are at room temperature for easy mixing.
  • 2/3 cup freshly squeezed lemon juice Always go fresh for the best flavor!
  • Confectioners' sugar For the finishing touch of sweetness and presentation.

Method
 

Prepare the Raspberry Sauce
  1. In a medium saucepan over medium heat, combine your raspberries, 1/4 cup granulated sugar, and 2 tablespoons lemon juice. Bring this mixture to a boil, stirring frequently for about 8-10 minutes until it thickens.
  2. Strain the mixture through a fine mesh sieve to remove the seeds, and then let it cool.
Preheat the Oven
  1. Preheat your oven to 350°F (175°C) and spray a 9×13 inch baking dish with nonstick spray.
Make the Crust
  1. In a large bowl, mix together your softened butter, 2 cups of flour, and 1/2 cup of sugar until crumbly.
  2. Press this mixture evenly into the prepared baking dish. Bake for 15-20 minutes or until golden brown around the edges.
Prepare the Filling
  1. In a large bowl, whisk together 1 1/2 cups sugar, 1/4 cup flour, and the eggs until smooth and well combined.
  2. Pour in the cooled raspberry sauce and 2/3 cup of lemon juice, then mix until fully integrated.
  3. Pour this filling over the baked crust and return to the oven for another 20-25 minutes or until set. The filling should slightly jiggle in the center but not be runny.
Cool and Chill
  1. Allow your Raspberry Lemon Bars to cool to room temperature in the pan.
  2. Once cooled, refrigerate for at least 2 hours or until completely chilled.
  3. Before serving, dust the top with confectioners' sugar for that picture-perfect finish.

Notes

Make sure to let your bars chill; the texture improves dramatically after refrigeration! If your filling bubbles up during baking, it’s probably overcooked—check the timer to avoid this.